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Cheese flavor notes
2010-01-07 02:28Followup of my last post
Camembert: very smooth and creamy, almost buttery, with just a hint of tang
Cambozola: much stronger, with the distinct blue flavor on top of the Brie/Camembert creaminess
Petit Munster: *smells* strong, with its washed rind, but the inner cheese isn't much stronger than the Camembert, maybe a bit more sour. The rind itself is stronger, but not as strong as its smell, or as strong as the Cambozola I think.
Red Hawk: rind smells rather horrible, really, but flavors seems similar to the Munster.
FWIW, the Camembert is fairly cheap cheese from Kroger (low-end supermarket), the others are varyingly expensive cheeses from the co-op. Are they worth the price? Cambozola probably his, Red Hawk sure as hell isn't.
There are web pages about the difference between Brie and Camembert. Apparently they're made almost exactly the same way. In France, they come from different regions, so there's difference in the grass and milk. The other main difference is that Camembert wheels are smaller, so they ripen faster. Camembert thus tends to be stronger, which I think is part of why I preferred it back in Trader Joe's days -- more flavorful and softer, both signs of the ripeness.
Camembert: very smooth and creamy, almost buttery, with just a hint of tang
Cambozola: much stronger, with the distinct blue flavor on top of the Brie/Camembert creaminess
Petit Munster: *smells* strong, with its washed rind, but the inner cheese isn't much stronger than the Camembert, maybe a bit more sour. The rind itself is stronger, but not as strong as its smell, or as strong as the Cambozola I think.
Red Hawk: rind smells rather horrible, really, but flavors seems similar to the Munster.
FWIW, the Camembert is fairly cheap cheese from Kroger (low-end supermarket), the others are varyingly expensive cheeses from the co-op. Are they worth the price? Cambozola probably his, Red Hawk sure as hell isn't.
There are web pages about the difference between Brie and Camembert. Apparently they're made almost exactly the same way. In France, they come from different regions, so there's difference in the grass and milk. The other main difference is that Camembert wheels are smaller, so they ripen faster. Camembert thus tends to be stronger, which I think is part of why I preferred it back in Trader Joe's days -- more flavorful and softer, both signs of the ripeness.